Roasting Kabocha Squash

Some of my absolute favorite foods are those that are naturally gluten-free.  The easiest naturally gluten-free foods to find are whole foods like fruits & vegetables.  When you stick with whole foods and prepare them yourself, there is no label reading or wondering if the food has been cross-contaminated or manufactured in a place that also manufactures or produces gluten-containing products.  Not only are these foods better for those on a gluten-free diet, but they are better for everyone.  There is so much processed food out there.  The less you eat, the better. 

I found this kabocha squash a week or so ago at Kroger.  I had been looking for one for a while, so I was shocked to finally find it!  Here is a little more about the kabocha squash from What’s Cooking America:

Kabocha (Also known as a Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin) – Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type.

Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work.

Available year-round.



To prepare the squash for roasting, I washed the squash & cut in half lengthwise & removed the seeds.  This was not an easy job, but I persevered and got the job done.  I then chopped into large chunks and placed them on a baking sheet that had been sprayed with Pam.  I then sprayed the squash with Pam and seasoned with sea salt & pepper.  I then roasted in the oven at about 400 for 30 – 40 minutes or so.   I kept checking to make sure I wasn’t over cooking it.  The flesh skin will both get tender & the flesh gets a little flaky.  The skin is edible and I think it adds a nice texture to the squash. 



This squash reminded me a lot of a sweet potato, but richer.  It was so stinkin’ good!!  I have been eating this for days & still have some left!  There are so many things you can do with this.  You could scoop the meat out & mash up for oatmeal, baking or just to eat alone. 

If you are looking for a great new fall veggie to try, don’t pass this one up!! 


Weekly Menu Plan ~ September 13, 2009

This week is Aaron’s b-day week!!  Yay for birthdays!!  He will be 29 again (for the 9th time!).  We will probably have a “date” night on Saturday to celebrate.  🙂

M-Elle is hosting this week’s gluten-free menu swap at La Cocina de Michelle.  The ingredient of the week is quinoa!  One of my absolute favorite grains.  There is so much you can do with quinoa and you can pretty much sub it for rice any time you want.  Even Jon likes it! 🙂  I have even made veggie burgers using quinoa before..YUM!!  Thanks for hosting, M-Elle. 

Sunday ~ BBQ Chicken Breasts, roasted kabocha squash, asparagus & salad

Monday ~ Grilled Salmon, quinoa, broccoli & salad

Tuesday ~ Grilled Teryaki Turkey Burgers, baked sweet potatoes, corn & salad

Wednesday ~ Creamy Pumpkin Brown Rice in Acorn Squash, Chicken Breast & salad

Thursday ~ Spaghetti & veggie marinara and salad

Friday ~ Leftovers or pizza night

Saturday ~ Date night! 

Baked Goods


Pumpkin Bread

Chocolate Chip Cookies


Check out Jay’s post over at  Gluten-free Post on a new cookbook!


Check out my article on Celiac Awareness Day, September 13, 2009


Hope you all had a great weekend!  Have a great week!